Photos moved and made in a hurry, but always with a lot of passion.

I saw this recipe in Csaba Dalla Zorza’s book “Chocolate”; which I would like to talk to you about soon inside the Iaia Library. Actually I’d like to just do a collection of all of his books like I did with Jamie Oliver. The recipe, says the author, was given to her by a German colleague at the Salone del Mobile in Milan but in a white version. Over time, Csaba has modified it to make it like this: cocoa-flavored. I don’t know what happened, I tell you clearly without going around it, but to me the cinnamon rolls have risen abnormally forming a sort of cake. I scrupulously followed the instructions and used the indicated amount of yeast. Times? Those written, then for which I do not understand. The visual result is amazing and even the taste, despite not reminiscent of the classic cinnamon rolls, is really good. If I try it let me know – if you want – if you too have risen so much, I’d be happy. I promised myself to try them again, however, as soon as possible because it intrigued me a lot. Perfect, these cinnamon rolls, for a special tea. Spicy ones. In this regard, a steaming chai comes to mind that leaves that taste of pepper and sugar in my mouth that I like so much.
For about 10 people:

125 grams of mashed potatoes, hot
60 grams of butter
180 ml of milk
70 grams of whole yogurt
20 grams of fresh brewer’s yeast
1 egg
600 grams of flour
50 grams of unsweetened cocoa powder
35 grams of sugar
1/2 teaspoon of salt
40 grams of raisins
2 tablespoons of maple syrup
60 grams of butter
1 tablespoon of cinnamon and 4 of sugar

Boil the potatoes and then peel them. Prepare the puree by passing it finely and put it in a bowl with the butter. Mix it well. Put the milk and yogurt in a bowl and add the yeast. Liquids must be at room temperature. Then mix well and then add the egg. Beat for a while and mix well with the mashed potatoes. Put the flour and cocoa sifted together in a large bowl and then add the sugar, raisins, salt and knead adding the liquids a little at a time. You have to knead well and it is better to use a mixer. Leave to rise for an hour, covering with a slightly moistened cloth. Turn on the oven to 180 and prepare the mold by buttering it. Roll out the dough on a floured surface and arrange it in a rectangle well as is done for the classic preparation of cinnamon. Now melt the maple syrup in a saucepan with the butter and use it to brush the dough. Then sprinkle with sugar and cinnamon and then roll up the rectangle from the long side and cut it in half. Cut each half into five pieces and place the swivels you obtained inside the mold. Leave to rise for another 15 minutes and then bake for 30-40 minutes maximum.

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